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. 2016 Sep 30;7:1478. doi: 10.3389/fpls.2016.01478

Figure 1.

Figure 1

Schematic representation of peach fruit treatments after harvest. Peach fruits were harvested at physiological maturity (H, firm fruits) and allowed to ripen at 20°C until reaching organoleptic characteristics suitable for consumption for variable days depending on variety: 3 days for R2, 4 days for SL, or 5 days in the case of FD, EL, RG, and LM. Alternatively, after harvest, fruits were stored at 0°C for 3 (R2), 4 (SL), or 5 (FD, EL, RG, and LM) days (CS); or for 21 days (CS21) followed by 3 (R2), 4 (SL), or 5 (FD, EL, RG, and LM) days at 20°C (CS21+RS).